VANILLA CUS­TARD SLICE WITH LIME DRIZ­ZLE

Woolworths TASTE - - Festive Spices -

Serves 8

A LIT­TLE EF­FORT

GREAT VALUE

Prepa­ra­tion: 15 min­utes, plus 3–4 hours’ chill­ing time Cook­ing: 50 min­utes Wool­worths frozen all-but­ter puff pas­try 2 x 250 g sheets, thawed milk 1½ cups cream 1½ cups but­ter 3T vanilla pod 1, split and seeded whole nut­meg 1 t grated caster sugar 150 g wa­ter ½ cup corn­flour 50 g free-range eggs 6, sep­a­rated fresh lime juice 3T ic­ing sugar 150 g, sifted

1 Pre­heat the oven to 180°C. Place the puff pas­try sheets on bak­ing trays lined with bak­ing pa­per. Cover with an­other sheet of bak­ing pa­per and weight down with an­other bak­ing tray. Bake un­til golden brown and crispy, about 30 min­utes, then cool on wire racks. 2 Place the milk, cream, but­ter, vanilla pod and seeds, nut­meg and sugar in a heavy-based saucepan, bring to a boil, then re­move from the heat. 3 Com­bine the wa­ter and corn­flour to cre­ate a slurry, then whisk into the egg yolks. Whisk the corn­flour-and-egg mix­ture into the hot cream mix­ture. 4 Once com­bined, re­turn to the heat, bring to the boil and cook for 30 sec­onds, or un­til thick­ened. 5 Line a greased 22 or 23 cm square cake tin with cling­wrap, then place one sheet of puff pas­try in­side. Top with the cus­tard and se­cond sheet of puff pas­try and press down gen­tly. Chill for 3–4 hours or un­til set. 6 Lift the cus­tard slice out of the tin and re­move the cling­wrap. Whisk the lime juice and ic­ing sugar and spread onto the cus­tard slice be­fore serv­ing. WINE: Wool­worths Wel­tevrede Vanilla Chardon­nay 2018

NUTTY, FRUITY PANFORTE IS THE PER­FECT CROSS BE­TWEEN A FLORENTINE AND LEBKUCHEN. I LOVE ITS HONEYED, SPICY FLAVOURS WITH SWEET WINE OR COF­FEE. IT’S ALSO A GREAT HOL­I­DAY GIFT”

– ABI­GAIL DON­NELLY

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